Thursday, July 25, 2019

Healthy Weight Loss & Diet Recipes

Grilled Coleslaw with Lemon-Herb Vinaigrette


Grilled Coleslaw with Lemon-Herb Vinaigrette

Grilling cabbage and carrots gently softens the crunchy vegetables for a smoky yet still crisp version of a favorite summer side in this easy coleslaw recipe. For an easy grilled dinner, cook some chicken, fish or veggie burgers alongside the vegetables.

Ingredients

  • ¼ small green cabbage (about 12 ounces)
  • ¼ small red cabbage (about 12 ounces)
  • 1 large carrot
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 large lemon, halved
  • 1 tablespoon minced shallot
  • 1½ teaspoons honey
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 tablespoons chopped fresh herbs, such as dill, parsley and/or basil















Preparation

  1. Preheat grill to medium.
  2. Cut each cabbage quarter into 3 wedges, trying to keep an equal portion of the core attached to each wedge to hold it together on the grill. Brush the cabbage wedges and carrot with 1½ tablespoons oil.
  3. Grill the vegetables, turning occasionally, until lightly charred and starting to soften, 10 to 15 minutes. Grill lemon, cut-side down, until grill marks form, about 4 minutes.
  4. Juice the lemon halves into a large bowl. Whisk in the remaining 2½ tablespoons oil, shallot, honey, salt and pepper. Stir in herbs.
  5. Chop the vegetables into ½-inch pieces. Add to the bowl and toss with the dressing.
  6. Grilled Eggplant & Tomato Pasta

  7. Grilled Eggplant & Tomato Pasta

The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful. The eggplant-tomato mixture served over whole-wheat pasta with fresh basil and a bit of salty cheese makes an easy, healthy weeknight dinner.

Ingredients

  • 1 pound plum tomatoes, chopped
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons chopped fresh oregano
  • 1 clove garlic, grated
  • ½ teaspoon ground pepper
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon salt
  • 1½ pounds eggplant, cut into ½-inch-thick slices
  • ½ cup chopped fresh basil
  • 8 ounces whole-wheat penne
  • ¼ cup shaved ricotta salata or crumbled feta cheese















Preparation

  1. Put a large pot of water on to boil. Preheat grill to medium-high.
  2. Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and salt in a large bowl.
  3. Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Let cool for 10 minutes. Chop into bite-size pieces and add to the tomatoes along with basil.
  4. Meanwhile, cook pasta according to package directions. Drain.
  5. Serve the tomato mixture on the pasta. Sprinkle with cheese.
  6. Grilled Sausage, Eggplant & Tomatoes with Polenta


Grilled Sausage, Eggplant & Tomatoes with Polenta

Grilled eggplant and sausage are paired with chopped fresh tomatoes and served over creamy polenta in this easy summer dinner. Swap the polenta for whole-wheat pasta for a faster meal.

Ingredients

  • 4 cups water
  • 1 cup cornmeal
  • 1 tablespoon butter
  • ½ teaspoon salt, divided
  • 1 pound plum tomatoes, chopped
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons chopped fresh oregano
  • 1 clove garlic, grated
  • ½ teaspoon ground pepper
  • ¼ teaspoon crushed red pepper
  • 1½ pounds eggplant, cut into ½-inch-thick slices
  • 8 ounces Italian sausage links
  • ½ cup chopped fresh basil
  • ¼ cup shaved ricotta salata or crumbled feta cheese



















Preparation

  1. Bring water to a boil in a medium saucepan over high heat. Slowly whisk in cornmeal and reduce heat to maintain a simmer. Cook, stirring occasionally, until thickened and the cornmeal is tender, about 35 minutes. Remove from heat and stir in butter and ¼ teaspoon salt.
  2. Meanwhile, preheat grill to medium-high.
  3. Toss tomatoes with 3 tablespoons oil, oregano, garlic, pepper, crushed red pepper and the remaining ¼ teaspoon salt in a large bowl.
  4. Brush eggplant with the remaining 1 tablespoon oil. Grill, turning once, until tender and charred in spots, about 4 minutes per side. Grill sausage until charred and cooked through, 8 to 10 minutes. Let the eggplant and sausage cool for 10 minutes. Chop the eggplant into bite-size pieces and thinly slice the sausage. Add to the tomatoes along with basil.
  5. Serve the sausage and vegetable mixture on top of the polenta. Sprinkle with cheese.




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